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Ингредиенты
- 1lb lean sausage skinned and cut into strips
- 2 whole chicken breast cut into bite size pieces
- ½ cup all purpose flour
- 1 stick + 2T butter
- 1 T file powder
- 1 ½ cup minced onions
- 1 ½ cup Celery
- 1 ½ cup bell peppers
- For time saving tip use frozen mirepoix (fancy word for cut up onions, bell peppers and carrots)
- 1 T thyme fresh or equivalent dried
- 2 whole bay leaves
- 1/2 cayenne pepper
- 1 l6oz can Italian tomatoes, chopped + juice
- 10 cups chicken stock
- 3 cups cooked rice
- Salt to taste
Инструкции
- IN A LARGE SKILLET OVER MED. HIGH HEAT SAUTE SAUSAGE AND CHICKEN, REMOVE BOTH WHEN CHICKEN TURNS WHITE ABOUT 3 MIN.
- LOWER TEMP. TO MED. ADD FLOUR AND STICK OF BUTTER TO SKILLET, STIR CONTINUOUSLY TILL ROUX IS A NUTTY BROWN; STIR IN SOME CHICKEN STOCK IF NECESSARY SET ASIDE.
- IN A LARGE SAUCEPAN HEAT REMAINING BUTTER ADD ONIONS, CELERY, BELL PEPPERS AND GARLIC TILL ONIONS TURN TRANSPARENT.
- ADD ALL SEASONING, TOMATOES & CHICKEN STOCK. STIR IN ROUX COOK AND STIR CONTINUOUSLY FOR 5 MIN. OVER MED. HEAT
- THEN COOK FOR AN ADDITIONAL 10-MIN.
- WHEN READY TO SERVE ADD THE RESERVED SAUSAGE AND CHICKEN AND BRING GUMBO TO BOIL.
- SERVE IN WARM BOWLS OVER A MOUND OF RICE GARNISH WITH PARSLEY.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 559g | |
| Recipe makes 8 servings | |
| Calories 484 | |
| Calories from Fat 271 | 56% |
| Total Fat 30.41g | 38% |
| Saturated Fat 13.35g | 53% |
| Trans Fat 0.16g | |
| Cholesterol 93mg | 31% |
| Sodium 981mg | 41% |
| Potassium 663mg | 19% |
| Total Carbs 29.21g | 8% |
| Dietary Fiber 3.1g | 10% |
| Sugars 3.04g | 2% |
| Protein 22.12g | 35% |
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Комментарии
15 марта 2011This looks great Mike! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!
